Butternut Squash And Kale Salad Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1 large bunch of curly kale, stems removed and chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- 1/3 cup crumbled goat cheese (optional)
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with one tablespoon of olive oil, maple syrup, cinnamon, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes until the squash is tender and slightly browned on the edges. - Step 2: Massage the Kale
While the squash is roasting, place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 2 to 3 minutes. This breaks down the tough fibers, making the leaves tender and less bitter. - Step 3: Prepare the Vinaigrette
In a small bowl or jar, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Taste and adjust the seasoning if necessary. You want a bright, tangy flavor to balance the sweetness of the squash. - Step 4: Combine the Ingredients
Add the roasted butternut squash, dried cranberries, and toasted pecans to the bowl with the massaged kale. Pour the dressing over the top and toss gently to ensure everything is evenly coated. - Step 5: Garnish and Serve
Top the salad with crumbled goat cheese right before serving. Give it one final light toss and serve immediately while the squash is still warm, or let it chill for later.